Publication Date: October 2016 The definitive guide to cooking great fish.Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.

Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.

'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry

'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean

A fishing adventure in over 100 recipes. In this unique and comprehensive book Bart van Olphen travels around the world to visit the most sustainable fisheries. Along with the world-renowned photographer David Loftus, Bart recounts his journey where he lived, fished and cooked with the men, women and children of the world's fishing communities. Highlighting fishermen who responsibly catch their fish and are an example to the rest of the world, Bart's enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish dishes, but also to help ensure that future generations can continue to enjoy it.In more than 100 recipes pulled from all over the world, Bart covers everything from a simple supper to a celebratory feast. From French classics like Salmon Gravlax and Salt-cod Brandade to Spanish Boquerones (pickled anchiovies), Canadian Crab Cannelloni and Sardinian Fregola Vongole (a pasta dish made with fresh clams) to Nasi Goreng (an Indonesian prawn stir-fry) and cooking with sea vegetables like samphire and seaweed to creating the perfectly zesty Ceviche, Bart offers clear descriptions and step-by-step instructions for preparing and cooking simple and more complicated fish dishes. So whether you are able to fillet and gut a red mullet or are a first-time feaster, you'll find everything you need to know in this wonderful book. With extensive photography the book serves as both a guide to fish from around the world, telling the personal stories behind the fisheries, and a compilation of recipes that make the most of responsibly sourced fish for everyday, special occasions; now and for the future.

Tasty meals with sustainable seafood In this book Bart van Olphen demonstrates the versatility and simplicity of cooking with tinned fish. Find out just how good tinned fish can taste: it's delicious, responsible, sustainable and surprising - just as good as fresh! Packed with irresistible and unusual recipes, from sauces and soups to sandwiches and wholesome meals: discover Bart Van Olphen's twist on salmon, crab and cockles, straight from pantry to pan.

Spotlight on a way of life in the Pacific Northwest. John Nelson's stories of growing up on the docks and his practical techniques for preparing and cooking a variety of seafood in Pacific Northwest style makes this more than a recipe book. It is a snapshot of the fishing culture that resides alongside the docks of Oregon and Washington. Nelson's thorough yet personable instruction makes it so even the most timid cook will feel at ease creating delectable seafood dishes, the most experienced of cooks will feel challenged, and every guest completely satisfied. With recipes reflecting kitchens from Scandinavia, Asia, Germany, South America and more, Dig - Shuck - Shake captures a distinctive style of authentic Pacific Northwest cooking. John Nelson grew up in the Pacific Northwest among relatives who worked in the commercial fishing industry. He is a Northwestern food and beverage professional and personality. He worked as head chef in four of his own restaurants until 2005. He has been an executive chef/instructor at the Cascade Culinary Institute and is a restaurant consultant. He currently works with a 125-year-old seafood retailer and lives in Eugene, Oregon.

From America's go-to expert, the author of the trailblazing A Geography of Oysters, the ultimate oyster guide--a gorgeous, full-color, must-have book.

A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.

With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.

In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. Good-quality fresh seafood is now within the reach of most people - both economically and in terms of easy availability. Plus it's incredibly healthy and fast to cook.Nathan's recipes range from soups and big bowlfuls (Prawn noodle soup, Monkfish, bean and bacon stew), through seafood salads like Cold dressed lobster salad with verjus, oven-baked fish dishes including Crab and saffron pasta bake and Baked smoked haddock, curried lentils and lime yoghurt, and ideas for barbecued and grilled fish, such as Whole grilled lemon sole with green sauce butter. There are suggestions for light snacks, dips and nibbles like Cornish smoked brandade and everyone's favourite, Fish finger sandwich, as well as the ultimate in fresh fish with tasty cures, pickles and ceviche.And for those with a sweet tooth, there are even dessert suggestions to round off the meal, including the delectable Raspberry trifle mess and Passionfruit and coconut ice cream sandwich.With simple tips on what to look out for when buying seafood, which fish are sustainable, simple cooking techniques and how to plan seafood menus, Nathan's fabulous recipe ideas will ensure that you make seafood part of your everyday cooking.

We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but under-fished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouth-watering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli...

Fish follows on from Pete Evans successful series on the Lifestyle Channel, Fish , in which he and his brother-in-law, Udo, travel around Australia catching river, estuary, beach and ocean fish and cook them with locals. Informative, witty and with Pete s personal touch throughout, the book focuses on Australian seafood as an accessible, easy and delicious starting point for any meal from everyday dinners to the most gorgeous special occasion creations. Recipes are divided by type of fish, listed in easy-to-use alphabetical order. Fish also includes a wealth of information on Australian seafood, its health benefits, history and future.

More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful. Demystifies the process of choosing, preparing and cooking all kinds of fish and seafood with clear, step-by-step instructions. Includes advice on choosing and substituting different kinds of fish to make the most of what's available near you.

When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place.

Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish. Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are all about simplicity, yet sophistication, character and sometimes an element of surprise. Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the simple days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life - of enjoying the environment around us and making the most of what we have. Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids. Al is the acclaimed Wellington chef and co-owner of Logan Brown - one of New Zealand's top restaurants. He's one of the presenters of award-winning TV show 'Hunger for the Wild' and author of the successful cookbook of the same name. As a culinary ambassador for New Zealand Trade & Enterprise since 2003 he also helps to promote New Zealand cuisine overseas.